CookOS may earn a commission from Instacart orders.
Spanokopita is a Greek spinach and feta pie made with crispy, buttered phyllo dough that bakes to golden-brown perfection. This version uses simple pantry ingredients and yields restaurant-quality results in 12 minutes of baking.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Preheat oven to 400 degrees F.
Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
Written automatically by CookOS, not by the creator.
Store leftover spanokopita covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until warm and edges are crispy.
Written automatically by CookOS, not by the creator.
Yes. Assemble the spanokopita, cover it, and refrigerate for up to 24 hours before baking. Add 2–3 minutes to the bake time if baking from cold.
Keep unused phyllo sheets covered with a damp kitchen towel while you work. This prevents them from becoming brittle.
Yes. Ricotta mixed with a small amount of feta works, or use all ricotta for a milder flavor, though the dish will taste less authentically Greek.
The phyllo edges should turn light golden brown, not dark. At 400°F, this happens around 12 minutes. Check at 10 minutes if your oven runs hot.
No, but breadcrumbs absorb excess moisture from the filling and help keep the phyllo crisp. You can omit them for a lighter texture.
